Khoba roti
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A thick wheat roti decorated by pinching patterns into its surface, slow-cooked on a tawa and filled with ghee.
Region: Rajasthan (Marwar)Occasion: Special meals and guestsTime: 40 minServes: 4Vegetarian
Ingredients
- 2 cups wheat flour
- 2 tbsp ghee for the dough
- ½ tsp ajwain
- ½ tsp salt
- Water as needed
- Ghee to serve
Method
- Mix the flour, ghee, ajwain and salt and knead a firm dough. Rest 15 minutes.
- Roll each ball into a thick round about 1 cm thick.
- Place on a medium-hot tawa. While the top is still soft, pinch the surface all over with your fingertips to make a pattern of small hollows.
- Cook on low heat, turning, until cooked through. Hold over the open flame to crisp the top.
- Pour ghee into the hollows and serve hot with dal, gatte or ker sangri.
History
Khoba roti is a bread of the Marwar region, known for the pattern of small hollows pinched into its surface, which hold the ghee.
Significance
It is made for guests and special meals and is now served in Rajasthani restaurants as a heritage bread.